Forgiving Pumpkin Custard

"I use this recipe whenever I make pumpkin pie. What I like the most about this recipe is that it is so adaptable. If I have extra eggs on hand, I add a few extra. If I don't have enough milk I add water. The spices can be changed to suit your taste buds. My original recipe called for 2 cups of milk and 1/2 cup of cream or evaporated milk. I use straight milk but it does make a richer pie if you use a 1/2 cup of cream! For those of you who can or freeze your own pumpkin, like we do, I always drain the pumpkin in a sieve to get rid of any extra water from the pumpkin. I prefer to make this in a casserole dish without a crust. It is wonderful warm!"
 
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Ready In:
55mins
Ingredients:
8
Yields:
1 10
Serves:
8
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ingredients

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directions

  • Mix pumpkin and brown sugar together.
  • Add remaining ingredients and mix well.
  • Pour into 10" unbaked pie crust or greased casserole dish.
  • Bake at 400 degrees.
  • When a knife inserted in the middle of the pie comes out clean, the pie is done.

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